Ingredients:
4 cups (1 lb, 500 grams) flour
1 tsp (10 grams) salt
2/3 cup (150 ml) extra-virgin olive oil
1 cup (200 ml) dry white wine
optional spices:
1-2 tsp fennel seeds or cracked black pepper
Method:
-In a large bowl, mix the flour and salt.
-Add the oil and wine, and mix with a fork until the dough forms into a rough mass.
-Dump the dough onto a wooden board and knead it for about 5 minutes, until it is smooth.
-Cover the dough and let it rest, along with your arms, for 15-30 minutes.
-Pinch walnut-sized pieces of dough, roll first between your hands, and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4” long (10 cm).
-Shape each rope into a ring, and seal the edges together by pressing lightly, then set aside the taralli rings on a wooden board and cover with a towel.
-In the meantime, bring a large pot of water to boil.
-Put 6-10 of the taralli into the boiling water, and when they float to the surface - this will only take 30-60 seconds - remove them with a slotted spoon and place them on a cloth to dry and cool.
-Put the cooled taralli on baking sheets and bake in a preheated oven at 375°F (200°C) for about 25 minutes, until golden.
-Remove and cool on racks.
-Store in a closed container to keep them crisp, and serve with an aperitivo – they are the a nice accompaniment for the rest of that dry white wine – or pile them into a breadbasket at dinner.
